Use a vegetable peeler to peel 3 to 4 strips of zest off half of the orange. Slice the remaining half into thin rounds and set aside for garnish.

In a medium saucepan over medium heat, combine the red wine, apple cider, and the juice from the zested 1/2 orange. Add the orange zest, cloves, star anise, and cinnamon sticks. Bring to a simmer, then reduce the heat and simmer on low for 20 to 30 minutes. Be careful not to let it come to a boil.

Stir in the ginger juice, if using. Taste, and if you like your mulled wine sweeter, add more apple cider. If you like it more spiced, add more whole spices and simmer for 15 more minutes.

Remove from the heat, strain, and pour into a pitcher or mugs. Serve with the reserved orange rounds and cinnamon sticks. Garnish with rosemary sprigs and cranberries, if desired.